Bakery Level 2 and Level 3

Overview (NV)

Bakery level 2 and Level 3

Overview

You will develop practical skills in bread and confectionery, working in our state-of-the-art bakery areas as you broaden your knowledge of the industry and develop skills to an advanced level.

Why should I choose this course?

You will get a thorough training in a broad range of bakery products

You will learn about chocolate work

You will be able to develop special interest areas such as celebration cakes and artisan bread

There are opportunities for research into further specialist production

You will boost your confidence and improve your employment prospects.

Why maths and English are so important to your career

Achieving a good level of English and maths is important so that you can compete in today’s labour market and secure the career you’ve always wanted. Alongside your full-time course, students will continue to develop their English and maths skills. If you haven’t yet achieved GCSE grade 4 (grade C) in English and maths at 16 you will continue to study these by resits or by taking Functional Skills at an appropriate level.

"My time at UCB has been enjoyable, inspirational and hard work. A trip to the sugarcraft, cake decorating and baking show, Cake International, inspired me to become a pastry/patisserie chef or run my own bakery. Choux pasty and chocolate work in confectionery was challenging – it’s tricky to get right – and sugar paste flowers are so delicate."

Emily Mitchell

"The apprenticeship involves lots of practical work, which is perfect for me. You get to see what working in industry will be like. I love working with chocolate, the attention to detail. Everything has to be spot on. The work I am most proud of is making chocolates for the Countess of Wessex when she visited the university."

Jessica Dalton

"The highlights of the course have included the amazing work experience opportunities. I was able to work in a Michelin star restaurant in London and I’ve also visited one of the best chocolatiers in Manchester. I got through to the finals of Le Cordon Bleu’s UK Scholarship Award, which is a once-in-a-lifetime opportunity to win a £35,000 scholarship at the world famous culinary school."

Maths:

Mathematics plays a vital role in the culinary arts, bakery and the food and beverage sectors.

Measurement (including weighing) is important in cooking/baking and serving food and drink properly. This applies in following a recipe or in serving alcohol in the correct measurements. There are many tools, such as measuring cups, measuring spoons and scales, which are used in food/drink preparation.

Being able to read both temperature and time and make suitable adjustments in both is vital in food/drink preparation.

Fractions are very important in recipes and determining serving sizes.

Geometry is used by top chefs and bakers in the presentation of food and baking in order to make them aesthetically appealing.

Nutritional data informs choices about health and the role of a balanced diet. This includes issues to do with calories, sugar, sodium and fat. This is important for those creating menus.

Maths is also central in successful stock management which is vital in running restaurants, bakeries and bars.

English:

Accurate spelling and a wide and specialist vocabulary are key in the presentation of quality menus

Good quality Speaking and Listening skills are needed when communicating with colleagues

Customer services skills require good English skills in speaking and written communication

Accurate reading is a vital skill when following instructions and recipes

Secure English is important when preparing a CV or a business proposal or when advertising/marketing your business.

Bakery and product development laboratories

Take a look around some of our baking and product development laboratories, all of which include specialist equipment such as large planetary machines, industrial ovens, Koma computer-controlled retarder provers, steam ovens and specialist chocolate-production equipment.

Teaching & Assessment (NV)

Teaching and assessment

The Level 2 course underpins knowledge with an online test in food manufacturing. Practical exams of products relating to the bakery industry are also undertaken. For Level 3, you will be required to complete written exam questions relating to the bakery industry. Assignments and practical exams must also be completed for each unit.

Entry Requirements (NV)

Entry requirements

Level 2 Bakery

Ideally, you will require a minimum of 4 GCSEs at grade 3 (grade D) or above. However, our bakery lecturers are looking for students who are enthusiastic and keen to gain practical skills in bread, cake production and decoration, so please contact us if you have not achieved these grades.

School applicants will be required to provide a good school report, which must include attendance.

If you do not have a grade 4 (grade C) or above in English and maths and you are under 19, you will be required to complete an assessment so we can ensure you receive appropriate support. Applicants over 19 are not required to complete maths and English.

Level 3 Bakery

To apply for level 3 bakery, you will need a relevant level 2 qualification and ideally English and/or maths at grade 4 (grade C) or above.

Alternatively, at least 2 years’ relevant work experience.

If you do not have a grade 4 (grade C) or above in English and maths and you are under 19, you will be required to complete an assessment so we can ensure you receive appropriate support. Applicants over the age of 19 are not required to undertake maths and English.

Uniform

Students are required to buy a uniform and a set of equipment. To help keep costs to a minimum, these items are available to buy through UCB. If you have any concerns about the cost of the uniform, please discuss this at your interview as we may be able to help.

What will I study? (NV)

What will I study?

Confectionery

Chocolate Tempering

Modelling

Celebration Cakes

Piping

Flower Making

Food Safety

High Volume Manufacture of Bread and Yeast-based Products

Sugar Craft

Chocolate Work

Design and Develop Bakery Products

Plan and Evaluate Specialist Bakery Products

Monitor Quality

Working with Others

We are also happy to accept students who require additional support on the Professional Bakery Level 1 Diploma

Your study programme

In addition to your full-time course every student has an individual study programme which ensures that you develop the right skills and experience to progress onto either higher education or gain employment. What’s included in your individual study programme will vary depending on what you have already achieved and your career aspirations.

For example; if you haven’t yet achieved GCSE grade 4 (grade C) in English and maths at 16 you will continue to study these by resits or by taking Functional Skills at an appropriate level. Achieving a good level of English and maths is important so that you can compete in today’s labour market and secure the career you’ve always wanted.

Work placement

Work placement will form an essential part of your individual study programme and all students will be expected to complete an appropriate work placement related to their full-time course.

To find out more about the work placement opportunities for this course, click on the ‘Work Placement’ tab above.

Work Placement (NV)

Work placement - College of Food

Alongside training in the University’s industry standard kitchens and superb restaurants, you will also gain additional experience on placements with opportunities available within hotels, restaurants, hospitals, conference and banqueting centre, artisan and craft bakeries, food manufacturers, patisserie and cake decoration outlets and in-store bakeries. College of Food placements are generally two to three weeks in duration. The reputation of UCB is such that many of our students are offered part-time employment following a successful placement.

A work placement not only gives you valuable experience, it also:

Helps you to apply what you’re learning into practice

It gives you a better understanding of how a company or organisation works

Helps you to develop essential skills such as time management, social and communication skills and the ability to work as part of a team

Enriches your CV

Enhances a UCAS application and personal statement should you wish to progress to higher education

Helps you to consider wider future employment opportunities

At UCB we have a specialised team of Employability Tutors based in hired@UCB (located on the 7th floor at Summer Row) who will provide you with the necessary skills in order to source a work placement.

If students are passionate about their career choice, work placements are vital.

A set of achievements, skills, understanding and personal attributes make a student more likely to gain employment and be successful in their chosen occupation, which benefits themselves and the work force.

Careers (NV)

Careers

The Level 2 qualification leads to jobs in commercial and artisan bakeries, confectionery manufacturers and the hotel and catering industry.

Career opportunities for Level 3 students include: test and development baker; artisan craft baker; cake decorator; technical representative; quality controller; research and development; and self-employment/starting your own business.